RCI-VG.005.0001.001

Choucroute

Name: Choucroute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 unit or so tablespoons of duck fat; 1 medium onion (finely chopped); 2 or 3 small potatoes; 5 unit juniper berries; 1 unit clove; 1 or 2 unit garlic cloves; 1 unit or so tablespoons of coriander seed; 1/2 tablespoon black mustard seed; 2 strips of bacon (sliced (or the same amount of salted pork belly) into rough squares); 1 pound of sauerkraut; 4 unit pork sausages; 3 unit smoked pork slices (bone in); 1 cup (240ml) or so of white wine (dry)

Alsatian recipes Sauerkraut with sausages, salt pork and potatoes. Being a little picky about you

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

or so tablespoons of duck fat
1 unit
onion
finely chopped
1 medium
potatoes
2 or 3 small
juniper berries
5 unit
clove
1 unit
garlic cloves
1 or 2 unit
or so tablespoons of coriander seed
1 unit
black mustard seed
1/2 tablespoon
of bacon
sliced (or the same amount of salted pork belly) into rough squares
2 strips
of sauerkraut
1 pound
pork sausages
4 unit
smoked pork slices
bone in
3 unit
(240ml) or so of white wine (dry)
1 cup

Method

In a pot large enough to in the end hold everything, melt the duck fat over medium heat.

When hot, add the onions and sauté until translucent (about five minutes or so).

Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.

Add the smoked pork and bacon.

Cover, and then simmer for about two hours.

In other pot, simmer two peeled potatoes and your sausages (not a boil, or your sausages will split open).

Simmer until potatoes are done (and by then the sausage will be, too).

Serve in a heap-- sauerkraut at the bottom, various pig and potato parts on top. This is delicious.

Choucroute

Ingredients

Method

What Makes This Variant Distinct